With a base recipe that bakes fluffy and just-sweet-enough muffins—and 6 options to add flavors from fruit, veggies, spices, and chocolate chips—this Yogurt Muffin recipe is as versatile as it is delicious!
Yogurt Muffins
I love healthy muffins for snacks and easy breakfasts, and I am so happy to now have a basic muffin recipe that’s as good plain as it is with added flavorings. These are super fluffy, incredibly moist, and easy to vary. My kids love when I make a batch that has a few different flavors—so they each get to have their favorite flavor!
This muffin recipe works so well because the addition of yogurt makes them moist and tender. It also adds a nice dose of protein, calcium, and probiotics.
And then with the optional additions of blueberries, strawberries, cherries, chocolate chips, or carrots and raisins, you can chose your own flavor adventure each time you make a batch!
(You may also like my Spinach Banana Muffins and my Donut Muffins.
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent to your inbox.
Ingredients You Need
Here is a look at the ingredients you need to make this muffin recipe to share with the kids so you know what to have on hand and ready to go.
- Flour: I like to use a mix of all-purpose and whole wheat flour in this recipe for nutrition and lightness.
- Baking powder and soda: Using a combination of these rising agents ensures the muffins rise and bake through as intended. Be sure your baking soda is fresh.
- Whole-milk plain Greek yogurt: This type of yogurt is thick and creamy, and adds both protein and tenderness to the muffins. You can use reduced-fat yogurt if that’s what you have on hand, but whole milk yogurt is preferred.
- Maple syrup: I sweeten this recipe with maple syrup, though you can also use honey for kids over age 1 if you prefer.
- Unsalted butter: I like to bake with unsalted butter so I can control the salt in the recipe. You’ll want to melt it and let it cool slightly before adding it to the rest of the batter.
- Eggs: I bake with large eggs, so plan to use them here so the volume of wet ingredients is correct.
- Vanilla extract: You can use pure or artificial vanilla extract in this recipe.
- Add-ins: You can add berries, other diced fruit, and/or chocolate chips to make this any flavor you like.
Step-by-Step Instructions
Here’s a look at the process involved in this recipe so you know what to expect. Scroll down to the bottom of the post for the full information, including the amounts and timing.
- Stir together the wet ingredients in a medium bowl or large bowl.
- Stir in the dry ingredients, whisking gently to create a thick but uniform batter.
- Divide the batter among a greased muffin pan and distribute the add-ins—either using one for the whole batch or dividing up the batch.
- Bake until lightly golden brown around the edges.
TIP: I like to make a batch with a few different flavors, so I divide up the batter as shown here. You can do a batch all in one flavor or you can stir 1 tablespoon of any add-in into each muffin cup.
Frequently Asked Questions
I prefer to use plain whole milk Greek style yogurt in this recipe for the most tender and moist results.
These are great for babies eating finger foods on up. Dice them up as needed for younger kids.
Using yogurt in muffin batter is a great way to add moisture, tenderness, and richness without relying on butter or oil. It also adds protein, which makes the muffins more filling and satisfying.
Yogurt often replaces butter or oil in baking, adding similar richness and moisture, but also adding protein and beneficial fats.
How to Store
Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge. You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
Find more tips on How to Freeze Muffins, too.
Best Tips for Success
- Use one add-in per batch of these Greek yogurt muffins, or use 1 tablespoon of each per muffin to make a mixed batch.
- I like using whole-milk Greek yogurt in this recipe. (Regular yogurt will work, too.)
- Dairy-free: Use a nondairy Greek-style yogurt like the plant-based options from Siggis.
- Gluten-free: Use cup-for-cup gluten-free flour like the one from King Arthur flour.
- Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup and add ¼ cup milk. Proceed with the recipe.
- Dice up as needed for younger eaters.
- Top with butter, nut butter, or jam as desired.
- Try my Healthy Chocolate Chip Muffins, which are a version of this recipe.
Related Recipes
I’d love to hear your feedback on this recipe so please comment below to share!
Favorite Yogurt Muffins
Ingredients
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup whole-milk plain Greek yogurt
- ⅓ cup maple syrup
- ¼ cup unsalted butter (melted and slightly cooled)
- 2 eggs (lightly beaten)
- 2 teaspoons pure vanilla extract
Optional Add-Ins (Choose One)
- 1 cup chocolate chips
- 1 cup shredded carrots, ½ cup raisins, 1 teaspoon cinnamon, ¼ teaspoon ground ginger
- 2 cups finely diced strawberries (add 1 tablespoon fresh lemon zest if desired)
- 2 cups blueberries (add 1 teaspoon cinnamon if desired)
- 2 cups finely diced cherries
Instructions
- Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.
- In a medium bowl, stir together the flours, baking powder, baking soda, and salt.
- In another bowl, stir together the yogurt, maple syrup, butter, eggs, and vanilla.
- Gently stir the yogurt mixture into the flour mixture. (Expect the batter to be thick.)
- Add your desired add-in. (You can also add 1 tablespoon of any add-in to each muffin cup, using ¼ cup batter, to make a batch with a few different flavors. Or you can bake them plain.) Stir gently to combine.
- Divide batter among the prepared muffin tin, using about ¼ cup batter in each cup.
- Bake for 16-18 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean. Remove from oven, then transfer muffins to a wire rack to cool fully.
Equipment
Video
Notes
- Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).
- You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
- Use one add-in per batch of muffin, or use 1 tablespoon of each per muffin to make a mixed batch.
- I like using whole-milk Greek yogurt in this recipe.
- Dairy-free: Use a nondairy Greek-style yogurt like the plant-based options from Siggis and a neutral oil like canola in place of the butter.
- Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours.
- Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup milk. Proceed with the recipe.
- Dice up as needed for younger eaters.
- Top with butter, nut butter, or jam as desired.
Nutrition
This post was first published June 2021.
These look great. I don’t have any whole wheat flour. Do you think it’s okay to use AP for all the flour?
Yes, that will work fine.
Made these tonight, and if the toddler doesn’t want them I will be eating them!! They smell amazing and look delicious! Also, the batter made the perfect amount for 12 muffins (am I the only one annoyed when I have to pull out a second muffin tin for 2-3 run over muffins?) and cooked perfectly in the time stated…most recipes are more of a ‘guess and check’ so I loved that this was spot on!
I love batch cooking for my daughter but hate that it means she’s eating the same thing for weeks, so I love the different mix in options. I did half with chocolate chips and half with blueberries – we will see which she prefers in the morning!
I’m so glad to hear all of this!
I normally make banana muffins for my kids but with none available this week I tried this recipe. Added cranberries (and shhhh finely grated zucchini). So good!
I love knowing that zucchini works!
These are easy and delicious! I used regular yogurt and they came out great. I added cinnamon and blueberries, and added peach to half and banana to the other half. So yummy and just sweet enough. Next time I’ll make a double batch!
These were so good! I loved the idea of doing different mix ins, so we did half the batch with chocolate chips and half with strawberries. My toddler and I loved them.
I’m very excited to try these muffins as you’re my go-to place for baking with my kiddos. Could I use sugar instead of maple syrup? It gets expensive using maple syrup, but I figure just substituting sugar wouldn’t leave enough liquid in the recipe.
You can use sugar. I would probably just add 2 tbsp milk to compensate for the liquid. Should be fine!
This is the BEST healthy muffin recipe I’ve tried, and they’ve been a huge hit with the entire family! Our grocery store doesn’t carry whole milk yogurt so I had to substitute regular Greek vanilla yogurt, but they still turned out great and with amazing flavor. We added chocolate chips the first time and we can’t wait to try some of the other options!
I’m so glad!
These may be my favorite muffin recipe from here yet! So fluffy and light. I added sprinkles to some and chocolate chips to some. My kids LOVED them! This was such a relief to me since I feel like my kids haven’t been eating anything lately! Can’t wait to make them again and add other add-ins!
Excellent!!!
WOW! I loved this recipe so much — my oldest doesn’t always love the “healthy” muffins I make her. But she LOVED these. My youngest was also a huge fan (but she’s not as picky!) I actually broke one of Amy’s rules, and did add both chocolate chips and dried cranberries. But I did a total of one-cup, and it worked perfectly. I lured my oldest with choco chips, but there wasn’t a lot of them in the muffins. I’m going to be making these all the time.
Love it!!
Just made these today and they are a hit!
My son LOVED these and they were super easy to make.
Can you use vanilla whole milk yogurt?
Sure! I’d just omit the vanilla extract.
I am wondering if these would be good without the maple syrup? Trying to stay away from added sugar?
I haven’t tried them and I think the sweetness would depend on the add-in. The fruit options will likely be fine without it, the carrot one may not taste sweet enough. You may want to add 2 tbsp milk to compensate for the loss of liquid if you leave it out but otherwise it should work just fine!
Made these yesterday evening for today’s breakfast and they were delicious. My husband stole one as a pre bed snack and he always resists any of the “weird” recipes I make for the kids (I.e. anything slightly different than how our parents fed us). I used cherries for the add in. They were a little moist (I probably added too many cherries as they are my favourite) so just extended bake time.